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Sponge cake crumb Prague (21) → basic recipe → Constructor ganache

Constructor ganache: Sponge cake crumb Prague (21)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 648.5 g
unfinished
products
in kind
in solids
Sign up27.0 422.93 114.19 
Granulated sugar99.85197.35 197.06 
Flour, premium85.5 163.49 139.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 56.37 47.35 
Cocoa powder [Skurikhin]95.0 33.85 32.15 
Total530.53 
Output in finished product76.0 648.50 492.86 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.020 maximum
total sugar, %189.225-30 minimum
cocoa butter, %4.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %25.210-16 maximum
dairy fat, %43.215 maximum
total fat, %9725-40
milk solids not fat (MSNF), %0.8
proteins, %75
alcohol, %0.0
List of recipes

Sponge cake crumb Prague (21) (basic recipe) included in recipes:

№021 Cake "Prague"recipe number 1
Magdalene cake [Zvenigorod]Recipe No. 1

Recipe on Sponge cake crumb Prague (21) contained in handbooks:

calculations, forms, documents: